Garlic Samples Research Articles

ANTIFUNGAL ACTIVITY AND SYNERGISM OF Allium sativum, Zingiber officinale, AND Citrus limon peel ESSENTIAL OILS AGAINST Tinea capitis

The burden of Tinea infections, common dermatologic fungal diseases remains high globally, especially in Africa. This is sustained mainly by the emergence of resistance to current antifungal drugs in use. Alternative treatment and preventive measures need to be sought to eradicate these infections. Antifungal activity and synergism of garlic in combination with ginger and lemon peel essential oils against Tinea capitis is assessed using inhibition assays. Ginger, lemons, and garlic samples were randomly collected from the Nakuru town market in Nakuru County, Kenya. They were identified by a botanist and then extracted and, analyzed. Antifungal activity against Tinea capitis and synergism among extracts were assessed by the disk diffusion method and minimum inhibitory concentration (MIC), respectively. The average essential oil yield for ginger, lemon, and garlic was 22%, 20%, and 16%, respectively. Ginger, lemon, and garlic essential oils depicted a comparable antifungal activity against Tinea capitis isolates (P value > 0.05). The combined essential oils formulation of ginger, lemon, and garlic showed the highest activity compared to single extracts (P > 0.05). The MIC for the combined essential oils was 6.25 mg/ml. A combination of the three extracts acts in synergy against the Tinea isolates. The rate of inhibition was directly proportional to the concentration of the extracts. Ginger, lemon, and garlic are sources of molecules that act in synergy in controlling Tinea spp infections. They can be leveraged to support the Ministry of Health in achieving its universal healthcare goal.

Sensitive method for total selenium determination in garlic and nuts by UV–photochemical vapor generation coupled to atomic absorption spectrometry using mild conditions

Photochemical vapor generation (PVG) coupled on–line to atomic absorption spectrometry using a flow injection mode was investigated for the determination of total Se in garlic and nut samples. In the presence of low molecular weight organic acid solutions, Se(IV) is converted by UV irradiation to volatile species which are transported to the heated quartz tube atomizer. Formic and acetic acids were tested as photochemical reagents and a mixture of 1.5 % (v/v) formic and 5 % (v/v) acetic acid was the best alternative. Central composite design was employed for parameters optimization. The effect of potential interfering elements such as hydride–forming elements, transition metals and nitric acid was investigated to ascertain possible effects of the matrix on Se(IV) signal. Under optimized conditions a detection limit (LOD) of 33 ng g–1 (3σ) was reached. Samples of garlic and nuts purchased at a local market were analyzed and Se concentrations spanned the range 0.36–248 µg g–1. These results were compared with ICP–MS measurements utilizing an elliptical joint confidence region (EJCR) with bilinear least squares analysis, and good results were obtained.

Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology.

The purpose of this study was to optimize black garlic encapsulation parameters (core/coating ratio, extract concentration, and coacervate/maltodextrin [MD] ratio) using central composite design of the response surface methodology based on encapsulation efficiency (EE) (%). The optimum parameters were determined as 4.0 for the coating material/core ratio, 50% for the extract concentration, and 6.0 for the MD/coacervate ratio depending on the EE (%). The antioxidant activity values were determined as 101 and 134µmol Trolox/100g dry weight (DW) for the 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) methods, respectively, whereas the total phenolic content was 49mg gallic acid equivalent/100gDW for the encapsulated black garlic samples. S-Allyl-l-cysteine (SAC), γ-l-glutamyl-SAC (GSAC), γ-l-glutamyl-(S)-trans-1-propenyl-l-cysteine, and allicin were the organosulfur (OS) compounds determined in the samples. The SAC concentration of the encapsulated black garlic samples was determined as 22.36mg/g, whereas the GSAC content was found at a lower concentration (0.33mg/g) compared to SAC. The allicin content was quantified to be 0.31mg/g. The encapsulated samples were also characterized by scanning electron microscopy (SEM) and Fourier transform infrared (FT-IR) spectroscopy. The FT-IR analysis revealed specific functional groups, including hydroxyl, carbonyl, and glycosidic linkage. The interaction between lentil protein isolate and pectin was strong enough to encourage capsule formation as visualized in the SEM images. This study shows the potential of black garlic coacervates as a functional ingredient for the food industry due to their stability, solubility, and preservation of OS and antioxidant compounds.

First report of Fusarium clavum causing garlic bulb rot in Mexico.

In Mexico, the main states for garlic (Allium sativum L.) production are Zacatecas, Guanajuato, and Puebla. In the 2020 crop season, garlic cultivation encompassed 6,794 ha, yielding 85,505 tons (SIAP, 2021). In February 2020, 35 garlic samples showing basal rot symptoms were collected from the garlic-growing regions in the states of Zacatecas and Aguascalientes in the municipalities of San Antonio Tepezala 22°13'13.5''N, 102°15'55.3''W, Rincón de Romos 22°17'44.9''N, 102°13'06.8''W, and Calera 22°58'39.4''N and 102°41'29.9W, respectively. The sampling carried out was random sampling by conglomerates, dividing each field in groups with plants that showed similar symptoms. The infected plants were stunted in growth, with reddish dying leaves. The stalks and bulbs were soft, and their root system was poorly developed. The collected samples were placed in polyethylene bags and taken to laboratory. The roots and bulbs of 35 plants were cleaned, portions of the diseased tissue was cut into 0.5 cm pieces and disinfected in 1% sodium hypochlorite for 3 minutes. The samples were rinsed twice with sterile distilled water and dried on sterile paper towels. The tissues were cultured on Potato Dextrose Agar (PDA) medium and incubated in the dark at 25°C. Seven days after incubation, pure cultures were obtained using monoconidial cultures technique on Spezieller Nährstoffmmarmer agar (SNA) and subcultured on carnation leaf agar (CLA). Ten isolates were obtained that grew slowly, showing a white coloration, then turning yellow with abundant aerial mycelia. Microscopic traits of 30 characterized spores included slender macroconidia that were curved dorsiventrally, tapering towards both ends, with five to seven thin septa, measuring 36.4-56.6 µm × 4.0-4.9 µm in size and chlamydospores that were abundant, globose to oval, subhyaline and terminal or intercalary in chains measuring 8.8-4.5 µm in diameter. Microconidia, were single-celled, hyaline, nonseptate, and ovoid. The morphological traits matched the description of Fusarium clavum (Xia et al. 2019). To confirm the strain's identity, DNA was extracted from six monoconidial cultures and used as template to amplify translation elongation factor (TEF) gene 1α, RNA polymerase largest subunit (RPB1), and RNA polymerase second largest subunit (RPB2) (O'Donnell et al. 2010). The products were sequenced and deposited in GenBank as ON209360, OM640008 and OM640009, the homology analysis using BLASTn was similar to F. clavum with 99.46%, 99.49% and 98.82% respectively with E VALUE 0.0 in all cases with access numbers OP48709, HM347171 and OP486686. Koch postulate was performed to confirm the pathogenicity of the six isolates. Variegated garlic cloves were planted after being disinfected with sodium hypochlorite at 3% w/v in 2-kg pots under the greenhouse conditions. When the garlic plants developed 4 or 5 true leaves, their basal stalks were inoculated by pouring uniformly with 1 mL of a spore suspension at 108 conidia/mL prepared from 1-week-old colonies (Lai et al. 2020). Twenty-four plants were inoculated with six isolates (four plants per isolate), and four control plants were treated with sterile distilled water. Symptoms appeared 20 days post-inoculation. The leaves were reddish, and the stalks were soft. The leaves eventually developed foliar dieback disease symptoms, their root system showed brown lesions and rot, and all water-inoculated controls remained asymptomatic. Isolations were made on the diseased plants, and the inoculated pathogen was recovered and confirmed morphologically and molecularly by DNA extraction and PCR reactions. Koch's postulate was repeated twice, obtaining the same results. To our best knowledge, this is the first report of F. clavum infecting Allium sativum L. in Mexico. bulb rot caused by F. clavum is a severe threat to garlic cultivation, and identification of this pathogen is important for effective disease management and control.

Quantification and Detection of Ground Garlic Adulteration Using Fourier-Transform Near-Infrared Reflectance Spectra.

This study demonstrates the rapid and cost-effective possibility of quantifying adulterant amounts (corn flour or corn starch) in ground and dried garlic samples. Prepared mixtures with different concentrations of selected adulterant were effectively characterized using Fourier-transform near-infrared reflectance spectra (FT-NIR), and multivariate calibration models were developed using two methods: principal component regression (PCR) and partial least squares regression (PLSR). They were constructed for optimally preprocessed FT-NIR spectra, and PLSR models generally performed better regarding model fit and predictions than PCR. The optimal PLSR model, built to estimate the amount of corn flour present in the ground and dried garlic samples, was constructed for the first derivative spectra obtained after Savitzky-Golay smoothing (fifteen sampling points and polynomial of the second degree). It demonstrated root mean squared errors for calibration and validation samples equal to 1.8841 and 1.8844 (i.e., 1.88% concerning the calibration range), respectively, and coefficients of determination equal to 0.9955 and 0.9858. The optimal PLSR model constructed for spectra after inverse scattering correction to assess the amount of corn starch had root mean squared errors for calibration and validation samples equal to 1.7679 and 1.7812 (i.e., 1.77% and 1.78% concerning the calibration range), respectively, and coefficients of determination equal to 0.9961 and 0.9873. It was also possible to discriminate samples adulterated with corn flour or corn starch using partial least squares discriminant analysis (PLS-DA). The optimal PLS-DA model had a very high correct classification rate (99.66%), sensitivity (99.96%), and specificity (99.36%), calculated for external validation samples. Uncertainties of these figures of merit, estimated using the Monte Carlo validation approach, were relatively small. One-class classification partial least squares models, developed to detect the adulterant type, presented very optimistic sensitivity for validation samples (above 99%) but low specificity (64% and 45.33% for models recognizing corn flour or corn starch adulterants, respectively). Through experimental investigation, chemometric data analysis, and modeling, we have verified that the FT-NIR technique exhibits the required sensitivity to quantify adulteration in dried ground garlic, whether it involves corn flour or corn starch.

Adjuvant Effects on Pyraclostrobin and Boscalid Residues, Systemic Movement, and Dietary Risk in Garlic under Field Conditions

Adjuvants are supplemental substances added to pesticide tank mixtures to enhance their efficacy by altering the dispersing, emulsifying, spreading, sticking, and wetting properties of the spray mixture. The goals of this study were an assessment of the effectiveness of pyraclostrobin and boscalid against garlic rust; the fungicide’s dissipation and translocation within plant tissue in the presence of commercial adjuvants Dash® HC EC; and the validation of an analytical method for concurrently determining boscalid and pyraclostrobin in green garlic and garlic bulbs. Pyraclostrobin and boscalid retention in green garlic and the dietary exposure risks were also evaluated. The adjuvant Dash® HC EC is an emulsifiable concentrate containing fatty acids, methyl esters, and alkoxylated alcohol–phosphate esters. The test plots were sprayed with the maximum recommended dosage of 400.5 g a.i. ha−1 boscalid and 100.5 g a.i. ha−1 pyraclostrobin. The residues of pyraclostrobin and boscalid in garlic bulb and green garlic samples were determined using a mini-Luke multi-residue solvent extraction method paired with a high-performance liquid chromatography diode array detector (HPLC–DAD). This method is based on the extraction of a homogeneous sample with acetone, petroleum ether, and dichloromethane. Boscalid and pyraclostrobin recoveries in green garlic and garlic bulbs ranged from 71% to 107% on average, with a relative standard deviation (RSD) of 6.8% to 18.1%, and limits of quantification were 0.02 mg/kg. In green garlic and garlic bulbs, boscalid residues ranged from 0.14 to 3.51 mg/kg and pyraclostrobin from lower than LOQ to 1.43 mg/kg, during the experiment. The adjuvant increased the fungicidal efficacy of the fungicides and their retention on green garlic. Although boscalid is considered a nonsystemic fungicide, it showed higher translocation from garlic leaves to garlic bulbs than pyraclostrobin. Regarding the dietary risk assessment, the use of the adjuvant in a tank mixture with boscalid and pyraclostrobin is considered safe 14 days after application, which agrees with the recommended PHI.

Effect of Yogurt and Its Components on the Deodorization of Raw and Fried Garlic Volatiles.

Garlic contains sulfur volatiles that cause a bad odor after consumption. The objective of this study was to understand how yogurt and its components cause deodorization. Raw and fried garlic samples were mixed with various treatments and measurements of volatiles were conducted using a selected-ion flow-tube mass spectrometer. Frying garlic significantly reduced almost all sulfur volatile compounds. Raw garlic was deodorized more than fried garlic by all of the treatments. Fat, protein and water significantly reduced the concentration of sulfur-based volatiles in garlic. At the same concentration, either fat or protein produced higher deodorization, depending on the hydrophobicity of the volatile. Whey protein, casein and their complex all caused deodorization. Increasing the pH to 7 or heating changed the structure of the proteins and decreased the deodorization of the volatiles, showing the importance of proteins for deodorization. As the quantity of fat increased, the deodorization of the volatiles also increased. Foods with higher fat or protein content can be formulated to offer a potential solution to reduce the unpleasant odor associated with garlic consumption.

Simultaneous microwave-assisted extraction of bioactive compounds from aged garlic

In this work, the simultaneous extraction of bioactives (organosulfur compounds, such as S-allyl-L-cysteine (SAC), carbohydrates, such as neokestose and neonystose, and total phenolic compounds) from aged garlic has been optimized for the first time to obtain multifunctional extracts for further application as food ingredients. Analytical methods using liquid chromatography coupled to mass spectrometry (HPLC-MS) and by hydrophilic interaction liquid chromatography with evaporative light scattering detection (HILIC-ELSD) were also previously optimized. High sensitivity (limits of detection between 0.013 and 0.77 µg mL−1) and appropriate repeatability (< 12%) and accuracy (> 92%) for the analysis of bioactives were achieved. After selecting water as the extraction solvent and microwave-assisted extraction (MAE) as the most efficient technique, operation conditions were optimized using a Box-Behnken experimental design (60 min; 120 °C; 0.05 g mL−1; 1 cycle) to maximize the content of bioactives from different aged garlic samples. Regarding organosulfur compounds, only SAC (traces-2.32 mg g−1 dry sample) and cycloalliin (1.23–3.01 mg g−1 dry sample) were detected in all samples, while amino acids such as arginine (0.24–3.45 mg g−1 dry sample) and proline (0.43–3.91 mg g−1 dry sample) were, in general, the most abundant. Bioactive carbohydrates (from trisaccharides to nonasaccharides) were only detected in fresh garlic and aged garlic processed under mild conditions, whereas all garlic extracts showed antioxidant activity. The developed MAE methodology is shown as a successful alternative to other procedures for the simultaneous extraction of aged garlic bioactives intended by the food and nutraceutical industries, among others.

Incidence of main viruses infecting local garlic in Java, Indonesia

Virus infection is one of the challenges in garlic production due to it perpetuates from one generation to the next and its infection caused huge yield reduction. There was still few information regarding virus status on Indonesian local garlic cultivars. This study was aimed to detect four major viruses infecting local garlic in Indonesia, they were members of genus Potyvirus (Onion yellow dwarf virus/OYDV, Leek yellow stripe virus/LYSV), and Carlavirus (Garlic common laten virus/ GCLV and Shallot latent virus/SLV). Garlic samples were obtained from IPB University collection and field survey in Tegal and Karanganyar (Central Java Province). Dot immuno-binding assay (DIBA) was done for initial virus indexing on non-commercial and commercial cultivars. Reverse transcription polymerase chain reaction (RT-PCR) using four specific primers was done to detect virus on commercial cultivars. DIBA from leaf samples showed that virus incidence of OYDV was relatively higher (92.3 to 100%) than GCLV and SLV (84.6 to 100%) from all tested cultivars. On average, ‘Lumbu Hijau’ has the lowest level of virus titter (severity) than other cultivars. The virus incidence of both bulbil and single clover was similar (97 – 100%) while virus titter of OYDV, GCLV, and SLV on bulbil was the lowest than other propagation materials. Detection by RT-PCR from two commercial cultivars showed that ‘Lumbu Hijau’ has less virus incidence than ‘Jawa Lama’. LYSV, OYDV, GCLV were detected on both cultivars but SLV was not found. Further virus indexing using larger number of samples and involving more virus targets needs to be done.

Metagenomic analyses of plant virus sequences in sewage water for plant viruses monitoring.

The online version contains supplementary material available at 10.1007/s40858-023-00575-8.

Black garlic production: The influence of ageing temperature and duration on some physicochemical and antioxidant properties, and sugar content

SummaryHerein, some quality characteristics (water content, pH, antioxidant activity and sugar contents) of fresh garlic (Taşköprü, Türkiye) and black garlic, which were produced under various ageing temperatures (60 °C, 70 °C and 80 °C) and durations (30, 45 and 60 days), and the effect of ageing processes on these quality characteristics were determined. The ageing process caused a reduction (P &lt; 0.01) in the water content and pH value of the samples, while enhanced (P &lt; 0.01) antioxidant activity and increased (P &lt; 0.01) the content of glucose, fructose, sucrose and reducing sugar. Both the water content and pH value of the black garlic declined significantly with increasing ageing temperature, while only pH value of the black garlic declined significantly with increasing ageing duration. Ageing samples at 60 °C and 70 °C exhibited higher antioxidant activity than those aged at 80 °C, which had similar activity to the fresh samples. A similar status was observed when the ageing temperature was prolonged to 60 days. Sucrose concentration of the black garlic samples raised with elevating the ageing temperature and declined with prolonging the duration. While a remarkable decline in the reducing sugars of the black garlic samples was observed with elevating the ageing temperature, the maximum concentration was recorded on the 45th day of the ageing process. However, the black garlic samples produced at 60 °C for 60 days or 70 °C for 30 days could be recommended to get a final product with good antioxidant capacity, adequate amount of free sugars, pH value and water content.

Identification of Quality of Complex Flavour Mixtures Used in Meat Industry

Multifunctional complex flavour mixtures, which simplify and speed up food production, are of great importance in the meat processing industry. The aim of the research was to identify the quality of complex food spice mixes prepared by a producer. It was found that the compositions of the grill spice mix met the regulations in terms of organoleptic, physical, and chemical parameters. The garlic mixture sample revealed the presence of edible salt, not declared by the manufacturer. Dietary fiber was present in all the mixes under study. Garlic 1:6 sample differed from the other complex additives by the increased content of Al, Li, Mg, P, Si, Sr, Te, as well as the presence of Mo, Ti, V, and W. The ‘grill spice mix’ had relatively high amounts of Ca, Cr, and Fe, but did not contain detectable amount of Si, declared by the manufacturer as part of E551. The composition of the grill spice mix stood out because of the high content of Mn, Na, and Zn, an aroma mixture – Cu. It should be noted that E627 and E631 flavor enhancers were found in an aroma mixture, whereas E450 stabilizer and emulsifier was found in a grill aroma mixture. According to a number of experts, these components pose a threat to the human body as they can cause intestinal and stomach disorders. In this regard, it is necessary to understand which food additives need to be excluded from a person’s diet, which are especially dangerous, and which are safe to consume from time to time in small quantities as part of meat products.

The changes in physicochemical properties of various garlic cultivars during the fermentation of black garlic

Black garlic is produced by biochemical reactions that occur during the processing of fresh garlic by controlling temperature and humidity. This study aims to determine the changes in the physicochemical properties of various garlic cultivars during the fermentation of black garlic. In this study, four garlic samples from various regions were collected: Hai Duong’s monobulb garlic, China’s hardneck garlic, Hai Duong’s hardneck garlic, Ly Son’s hardneck garlic were placed under control procedure at a temperature of 85-90oC and relative humidity of 80-90%. The samples were observed and examined with their changes in humidity, colours, reducing sugars contents, total polyphenol, total acid, antioxidant index, and alliinase activity throughout the fermentation process. Research results have shown that Hai Duong’s monobulb garlic is the most suitable material for black garlic production among the four materials.

Optimization of black garlic production parameters using response surface methodology: Assessment and characterization of bioactive properties

This study was performed to determine the optimum process parameters for black garlic production. Central composite design (CCD) of the response surface methodology (RSM) was utilized to examine the effects of fermentation conditions (temperature, humidity and time) on the alliin, S-allyl cysteine (SAC), total phenolic content (TPC), antioxidant capacity, moisture, and 5-Hydroxymethylfurfural (HMF) contents of the black garlic samples. Liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry (LC-DAD-ESI-MS/MS) was used for the identification and quantification of alliin, SAC and HMF. SEM and FT-IR techniques were also utilized to characterize the samples. The optimized fermentation parameters were determined as 65 °C temperature, 85% humidity, and a duration of 24 days. TPC was found to be 1152.46 mg GAE/100 g dry matter with the highest antioxidant capacity while SAC and alliin contents were 80.21 and 5.16 mg/100 g, respectively. The HMF was quantified as 0.60 g/kg using the optimized parameters. It was also found that decreased temperature and fermentation time yielded a decrement in HMF and an increment in the bioactivity of black garlic.

Determination of amino acids in black garlic using high-performance liquid chromatography after derivatization with 9-fluorenylmethyloxycarbonyl chloride

Purpose: To quantify the amino acids obtained from black garlic (Allium sativum L.) using high-performance liquid chromatography after derivatization with 9-fluorenylmethyloxycarbonyl chloride (FMOC-Cl).&#x0D; Methods: Homogenized black garlic samples were derivatized with 9-fluorenylmethyloxycarbonyl chloride (FMOC-Cl) reagent in borate buffer at 30 °C for 60 min. The black garlic samples were hydrolyzed with 5.0 mL HCl (6 N) and neutralized to pH 5 – 6 by adding 30 mL NaOH (1 N). Amino acids were measured using high-performance liquid chromatography coupled with a fluorescence detector after hydrolysis and derivatization with FMOC-Cl reagent. Gradient elution mixture consisted of acetonitrile, methanol, and water at a flow rate of 1.0 mL/min, 0.2 % ammonium acetate, and 0.1 % formic acid.&#x0D; Results: The ranges of the limits of detection and quantification were 30 and 100 g/mL, respectively. The overall intra- and inter-day variations (%RSD) for the precision findings were smaller than 3.43 and 4.63 %, respectively. The accuracy of the developed method was good, ranging from 90.9 to 106.8 %. The amino acids of six black garlic products from the market were determined using the suggested approach. The findings indicated that glutamic acid, the main amino acid, is present in the maximum concentration (564.64 – 1333.9 mg/100 g) in black garlic.&#x0D; Conclusion: The validated method is for the determination of the amino acids in black garlic and would be a helpful tool for the quality control of products containing black garlic.

Determination and Traceability Analysis of Phthalic Acid Esters in Garlic (Allium stivum L.) from Jiangsu Province, China

Phthalic acid esters (PAEs) are ubiquitous environmental pollutants and are recognized as a threat to the environment and agricultural product safety across the world. In order to investigate the level of PAEs in garlic, soils, and agricultural films from Pizhou City, Jiangsu province, China, 11 garlic samples, 106 soil samples, and 4 agricultural film samples were collected and analyzed using GC-MS. In addition, the uptake and transport characteristics of six PAEs compounds classified as priority pollutants by the United States Environmental Protection Agency (EPA) in the garlic cultivar Daqingke were investigated under hydroponic conditions. The results indicated that dibutyl phthalate (DBP) and di-(2-ethylhexyl) phthalate (DEHP) were the dominant PAEs species in garlic cloves of the different garlic varieties from Pizhou City. The average contents of DBP and DEHP in garlic cloves were 0.611 mg·kg-1 and 0.167 mg·kg-1, respectively, which were significantly higher than those of the commercial varieties of garlic. The concentrations of DBP and DEHP differed in three tissues of garlic bulbs, ordered as the skin of garlic bulb>skin of garlic clove>garlic clove. Dimethyl phthalate (DMP), diethyl phthalate (DEP), diisobutyl phthalate (DIBP), DBP, and DEHP were the main PAEs species and were detected in all the surface soils collected from Pizhou City. Compared with the soil allowable concentrations of the six PAEs in the United States, the DMP and DBP concentrations in approximately 100% and 63.2% of soil samples exceeded the recommended allowable concentrations set by the EPA. However, the levels of DEP, DIBP, and DEHP in the soils were below the maximum allowable concentrations set by the EPA. Nevertheless, the average content of DEHP in soils was 486 μg·kg-1 and was found to be much higher than that in the other four PAEs. Six PAEs, including DMP, DEP, DIBP, DBP, butyl benzyl phthalate (BBP), and DEHP, were detected in all the agricultural film samples. Among them, the contents of DBP and DEHP in the agricultural films were the highest, accounting for 53.7%-63.2% of the total PAEs. The amount of PAEs present in the residual film was significantly lower than that in the new film, and all six PAEs were detected in garlic or soil samples, suggesting that agricultural film can be an important source of PAEs in garlic farming soils and garlic. Furthermore, the garlic plants absorbed DMP and DEP efficiently from the substrate and showed higher translocation factors (TFs) for DMP and DEP than those for DBP, BBP, DEHP, and di-n-octyl phthalate (DnOP), resulting in a higher accumulation of DMP and DEP in the over-ground parts of garlic. In contrast, DBP and BBP in roots of garlic displayed higher bioconcentration factors (57.4 and 81.5, respectively) compared to those of the other four PAEs, whereas the TFs of DBP and BBP were lower; this may have contributed to the high accumulation of DBP in garlic bulbs. The BCFs and TFs of DEHP and DnOP in garlic were relatively lower, but the DEHP had been detected in all garlic cloves, which may be a result of the higher DEHP contents in soils.

Co-encapsulation of fish oil with essential oils and lutein/curcumin to increase the oxidative stability of fish oil powder

The oxidation-resistant and multi-functional fish oil powders were produced by co-encapsulating fish oil with essential oils, lutein, and curcumin. The ovalbumin/alginate complex was used as the wall, and the wall-to-oil ratio was fixed at 1:1 based on yield, oil recovery, and internalization efficiency (IE). Surface oil was removed to better understand the characteristics of the fish oil powders. Scanning electron microscopy (SEM) results indicated that the freeze-dried fish oil powders had irregular shapes with visible pores on the surface. Covalent bonds and electrostatic interactions within the ovalbumin/alginate complex were detected through FTIR. The garlic essential oil-added sample showed the strongest oxidative stability throughout the storage period (30 days). This work showed that fish oil had been encapsulated successfully and multi-functional fish oil powders could be produced by dissolving lipophilic bioactive compounds in fish oil before encapsulation.

Combination of gamma irradiation and storage condition for improving mechanical and physical postharvest characteristics of fresh garlic cloves.

The aim of this study was the discrimination and optimization of irradiation effect under physical and mechanical experiments on garlic. The samples were irradiated with 0, 75, and 150 Gy doses and stored at 4 and 18°C for 5months. Physical, mechanical, and color properties were measured in the period of storage. Based on the results, all irradiated garlic samples had less quality variation than control samples. Response surface methodology (RSM) optimized dose, storage time, and temperature of the stored garlic which was 75 Gy, 2months, and 17°C, respectively. In addition, after finding the optimal dose, time, and temperature, the most effective factor as weight loss was obtained and the data were classified by the principal component analysis (PCA) approach. The results showed that the PCA method had a high ability to classify and separate the data obtained from measuring the physicochemical properties of garlic and cover 99% variance of data. Moreover, partial least square (PLS) was applied for predicting weight loss data with R2 0.9999. As well, a mechanical test was investigated for finding the best situation and duration of storage condition. Finally, irradiation prevented the destruction of garlic and saved garlic in the best quality as compared with control or nonirradiated samples. After all this, it can be decided to keep garlic in warehouses and transfer this product with minimum damage.

Chemical and Physicochemical Contents and Bioactivity of Black Garlic

Black garlic is a garlic product that has been in great demand recently because it has a fruit-like taste and is easy to eat. In this article, it is aimed to obtain black garlic samples using fresh Taşköprü (Kastamonu) garlic and to determine the chemical, physicochemical and biological properties of these samples. Compared to fresh garlic, black garlic samples had significantly increased browning intensity, total acidity, reducing sugar content, total protein, crude oil, ash, and crude fiber in contrast to moisture content and pH value. The total flavonoid and phenolic acid contents of the samples varied based on the aging period and the extract used, but significant increases in the scavenging activities of the samples were obtained with the aging period. No increase in the antimicrobial capacity of the samples was observed. In summary, the biological, chemical, and physicochemical properties of garlic changed during the aging period, with a particularly marked increase in antioxidant capacity.

Pengaruh Waktu Fermentasi Madu dengan Bawang Putih Tunggal (Allium sativum L.) terhadap Daya Hambat Bakteri Propionibacterium acnes

Honey is a substrate that has widely used by the people of Indonesia for treatment, one of which is used to treat acne. Honey has antimicrobial inhibitory power, antimicrobial ability is also found in other natural ingredients, one of it is Single Garlic (Allium sativum L.). Community trend towards the two natural ingredients, one of which is by combining Honey and Single Garlic (Allium sativum L.) using the method of soaking Single Garlic (Allium sativum L.) in Honey. The purpose of the study is to determine the inhibitory power of honey bacteria from soaking / fermentation against propionibacterium acnes bacteria.Testing use the disc paper diffusion method with a sample of fermented Honey and a single Garlic (Allium sativum L.) against the length of honey fermentation time, positive control (Clindamycin 300 mg), and negative control (aquadest). Sample Honey and Garlic Sample (Allium sativum L.) were fermented length time at weeks 1,2,3 and 4. The results showed that the length of time honey fermentation can increase the inhibitory power of the growth of Propionibacterium acnes bacteria by the presence of clear zones around the disc paper. The diameters of honey fermentation in weeks 1,2,3 and 4 are 0.416 mm, 0.65 mm, 0.775 mm and 1.8 mm. The conclusion that the length of fermentation time of Honey and Single Garlic (Allium sativum L.) will increase in diameter in the clear zone of its inhibitory power known in the fourth week to have a maximum inhibitory power of 1.8 mm. Keywords: Fermented honey, Single Garlic,Inhibitory power of bacteria Propionibacterium acnes